sea carp, red moki
This large species of morwong is white with a number of distinctive
reddish-brown vertical bars across the flanks. The chin and belly are
white and the fins are a uniform reddish-brown or grey.
Cut the mesh in
the net to release the fish in preference to pulling as this may damage
the gills, eyes, skin and fins. Use a de-hooker or pliers to remove
hook or cut the line.
Closed season 1 March - 30 April inclusive each year.
morwong are normally found around shallow exposed rocky reef areas in
depths between 3-50 metres. They occur along most of the east and south
east coasts of Tasmania.
Banded morwong are not
popularly targeted by recreational fishers, although some are taken in
gillnets and by diving. Their rate of growth is fast in the first 5
years and then slows. Males grow larger than females and mature banded
morwong may be as old as 90 years
The firm, flaky flesh of this
species has a distinctive, medium flavour, though is sometimes
considered dry. It is best cooked in a way that ensures moisture is not
lost such as baking in foil. Suitable to bake, foil-bake, barbeque,
shallow or deep-fry, marinate or poach.
Level 3, 134 Macquarie St
Hobart TAS 7000
Phone: (03) 6165 3233, 1300 720 647
GPO Box 44
Phone: (03) 6165 3000, 1300 368 550
Level 1, 134 Macquarie St